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Humidity & Fondant Disaster

post #1 of 18
Thread Starter 
AGH! I did my grad cake and it looked not too bad and as I'm sitting here, the scrolls start breaking off. They've been dry for a couple of days, so I'm thinking it has to be the humidity. I don't know what I'm going to tell the lady...I'll do my best to stick them back on with melted candy, but geez!! I'm wishing I'd never agreed to this one. Should I drop my price now? What would you do? Here's what it looks like, you can see some of the scrolls that have dropped off...
LL
post #2 of 18
Thats one beautiful cake! Maybe royal icing will help hold them on. Or just place them around the cakes...It will still be a gorgeous cake!
post #3 of 18
I think the cake looks fine! I wouldn't even say anything to her unless she brings it up (or a lot more fall off!)
post #4 of 18
It is a gorgeous cake. Not sure what the fondant thingies are sitting on, it the cake also covered in fondant? If so, I always use Royal Glue, 1 tsp. meringue powder mixed with 1 tsp. of water and you lightly brush on with a brush. Or Royal Icing as suggested. What is the cake covered with and what did you attach them with?
Hugs Squirrelly Cakes
post #5 of 18
Its awesome! I wouldnt drop the price a DIME..lol..I would use one of the remedies to glue em back on...and ship it out..it's gorgeous and looks like a ton of work..can I be nosy and ask how much you charged?
To do what you truly love is to never work!
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To do what you truly love is to never work!
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post #6 of 18
I think it looks great Galaglow!! Don't change a thing!! I wouldn't bother using royal to fix it either. It looks just like the one in the book!!! Except you did round. Great looking!! Don't change your price!!!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #7 of 18
Thread Starter 
Thanks for the tips gals! I'm going to try and patch it with royal icing tommorow. Don't know why I never thought of that! icon_smile.gif Thanks for the compliments too by the way. It was a TON of work. I figure it took me about 15 hours total. I'm asking $170 CDN (the ingredients alone were $100) on one hand I felt like I was being reasonable and then when I told her the price (and my mother who just about had a coronary..."I didn't pay that much for my wedding cake!" - Yes, mom, but that was over 40 years ago, besides it practically IS a wedding cake with all the work it took!) I felt guilty...but I didn't budge on the price, then the scrolls started dropping off and I thought...karma! LOL! I don't think I'll be volunteering for one this big again anytime soon! I didn't mind the rolled fondant though, that was easier than I thought it would be.

Squirrelly, the entire cake is covered with fondant and the stripes and scrolls are fondant too. The thing is so heavy I can hardly lift it. I'm sure it will not arrive in one piece after she picks it up.

TC thanks for the compliment - I'm a terrific copycat. If I have a picture I can usually duplicate it, but I'm not too great coming up with ideas of my own! icon_smile.gif

I'm just beat...after this one, I did a sheet cake and tried using a commercial whipped icing. It spread and smoothed like a dream, but I sure didn't like piping with it. Tommorow, I'll do my last grad cake with the commercial on the base and use buttercream for the piping. Then I'm taking a cake making break until July 9 for a 25th anniversary....sigh....

Thanks again everyone!
post #8 of 18
Thread Starter 
Oh, I forgot - Squirrelly, the scrolls were attached with melted white candy melts.
post #9 of 18
I love it, I think it looks great. I live in Hawaii and I have tons of problems because of the high humidity here. I tried to make marshmallow fondant a month or so ago, and it was a nightmare. But I would definetly keep the price as is, it looks beautiful icon_smile.gif
post #10 of 18
yep that just confirms it...thats why I wanted to know roughly the price. You arent getting ENOUGH for your labor, so no way I would drop it a cent.
To do what you truly love is to never work!
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To do what you truly love is to never work!
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post #11 of 18
Well kiddo, it was fabulous! I am not sure why you used the candy melts, likely the instructions or because people make up the fancy bows and use it for that? Anyway, I know a lot of people just dampen with water and that was why I asked. Water is only good for flat items being attached to fondant. For things like the scrolls, I would use either the Royal glue or Royal icing and I think I would have also attached the bottoms of them to the cake board to be on the safe side.
When the humidity is high, try adding a few teaspoonsful of Gum-tex mix to your fondant, I use about 3 tsp. for 10 ounces. Or invest in some tylose, it is really good in the humidity.
Regarding price, heavens I can relate! I make my cakes mostly from scratch and use butter and cream and milk in the icing too. Fondant is not cheap here, by any means, it is cheaper in bulk but you don't always want to have a huge pail around. We cannot get the same fondants in Canada and if we order from the U.S., by the time you convert the dollar, add the shipping and handling and Custom's fees, well, it is an arm and a leg. I have made fondant from scratch and there is very little savings, in fact it almost costs the same. People are always shocked when they see our costs. It cost me between $100 and $160. to make most 2 tiered wedding cakes. You have to add on your labour but I find, for a lot of things, you cannot go by the standard cost times three.
Gosh with a pound of butter costing about $4.39- $4.79 a pound anmd sour cream at about the same for a container, well it certainly adds up.
Stick to your guns regarding prices. All these folks have to do is take a trip down to a good bakery and they will find out they are going to be paying $60 for some of the regular 9 inch cakes. And no bakery is going to make up a cake like you just did.
Much of the time we are doing custom work. If people want run-of-the-mill, white icing with a shell border and 3 roses, they can get that at any grocery store and let them.
Hugs Squirrelly Cakes
post #12 of 18
Well said squirelly!
To do what you truly love is to never work!
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To do what you truly love is to never work!
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post #13 of 18
Until I read your message, I thought that was the way it was suppose to look. Very pretty and time consuming. Stick to your guns for your prices.
WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

www.freewebs.com/stephanie214
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WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

www.freewebs.com/stephanie214
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post #14 of 18
The cake is beautiful!!! If all the scrolls were perfectly the same, it wouldn't look interesting at all!
Na Zdrowie! To Your Health!
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Na Zdrowie! To Your Health!
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post #15 of 18
Thread Starter 
The instructions did call for the candy melts to attach the scrolls, and it worked pretty good - the part that was attached to the candy is firmly affixed to the cake LOL! Just the heavy part of the scroll dropped off! I used water to attached the stripes and that was fine. I did 'candy glue' the bases to the board too.

The instructions also said to add the gum-tex to the fondant which I did, but it obviously was still too moist in the air - you should see the fog here today! It was so muggy last night. I took a shower and went for late supper with a friend to get away from my house and all the cake 'stuff'! I've never heard of tylose - where can I buy it here in Canada?

I suspected the same cost-wise about buying fondant vs. making it - and I figured if I could save a step, so much the better.

Now, I'm off to try the Royal Glue - how fast does it dry?

Thanks again everyone! I knew I could count on the CC gang to help me out. icon_biggrin.gif
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